Soft Tofu Jjamppong

Name: Soft Tofu Jjamppong
Total time: 40 min
Yield: 1348 g
Ingredients: Onion (raw) 100 g; Bok Choy (raw) 100 g; Ground Pork 100 serving; Soft Tofu 200 cup; Wood Ear Mushroom 40 serving (cooked 1/2 cup); Clam (raw) 100 g; Frozen Shrimp 100 serving (3-4 pieces); Cold Buckwheat Noodles 400 serving; Chicken Stock Cube 8 serving; Low-Sugar Oyster Sauce 200 serving

Cook 40 min Difficulty NORMAL 1,076 kcal

#Soft Tofu Jjamppong #Jjamppong #Soft Tofu #Seafood Dish #Korean Food #Spicy Broth #Hangover Food #Spicy Cuisine #Soup Dish #Korean Cuisine

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Ingredients

Main ingredients

Onion (raw) 100 g
Bok Choy (raw) 100 g
Ground Pork 1 serving
Soft Tofu 1 cup
Wood Ear Mushroom 1 serving (cooked 1/2 cup)
Clam (raw) 100 g
Frozen Shrimp 1 serving (3-4 pieces)
Cold Buckwheat Noodles 1 serving

Seasonings/Sauce

Chicken Stock Cube 8 serving
Low-Sugar Oyster Sauce 200 serving

Nutrition summary

Carbohydrates 132.47 g 45%

Protein 89.63 g 30%

Fat 32.61 g 25%

Serving size 1348g

Cooking steps

1

Cut pork, seafood, and vegetables into bite-sized pieces.
2

Heat cooking oil in a pan, add minced garlic and green onion, and stir-fry to release fragrance.
3

Add pork and stir-fry, then add seafood and stir-fry together.
4

Add chili powder for color and flavor.
5

Add vegetables (onion, bok choy, carrot, etc.) and stir-fry.
6

Pour in water or broth and bring to a boil.
7

Once the soup is boiling, carefully add soft tofu.
8

Season with salt, soy sauce, pepper, etc.
9

Bring to a gentle boil and serve in a bowl.

Soft Tofu Jjamppong

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